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Inspiration: I thought that these meatballs would go great with an appetizer-only dinner that we recently had. And as a bonus, I knew that there would be plenty of extra to freeze for future meals. I see them served with marinara sauce in the future!

What we Loved: I’ve always loved spaghetti and meatballs, meatball sandwiches, and meatball appetizers. But what made these meatballs even better than others that I’ve had was the cheesy mozzarella center. It was the perfect added touch! I also loved the crispy brown coating, which added a nice crunch and which may have been my favorite aspect of the dish. As for the flavor, the fact that this recipe used both ground beef and Italian sausage resulted in a wonderful, spicy depth. I’m going to keep the recipe as my standard meatball recipe from now on.

Helpful Hints: This recipe made about thirty meatballs, for reference. If you don’t want to use mozzarella, I think that nearly any cheese would work in its place. Mozzarella is very mild, so if you’d like something with more flavor, a pepperjack or even a cheddar would work great.